Baked Aubergine Fritters
If you are reading my blog long enough, you know that I have an aubergine fritters post already. This time though the difference is that it’s baked and gluten-free.
The original recipe being a famous street food in Mauritius is deep fried in vegetable oil, whereas these have no oil. The popular way of eating these in Mauritius is with a hot coriander chutney. This chutney is incredibly delicious, instead of the coriander you could also use mint and it’s very refreshing. It’s also eaten in baguette bread with butter.
You may ask why am I talking about baking in the middle of a heatwave in Ireland?
Well, the thing is when summer comes in Ireland, I start to miss home more as it reminds me of my tropical Island. The sun, the fresh homemade lemonade, pineapple and mango salads, and ice cream.
One way of soothing myself is by making the food I love from home but healthier versions. Mauritian diet is quite diverse yet very heavy on low-grade vegetable oil which could lead to heart issues and inflammation.
At the same time, I know nothing can beat a perfectly fried batter and when I go home I will be the first to stuff my face with the fried fritters but for every day eating a little restriction does only good.
Chickpea flour or gram flour is a gluten-free option rich in Protein too. I also added some nori to this recipe, nori or other seaweeds are quite nutritious and brings a new flavour to the dish. Some of the benefits of seaweeds are that they are rich in minerals such as Copper, Iodine and Iron. Seaweeds are also rich in protein and vitamins like Vitamin K and Folic Acid.
- 1 aubergine sliced diagonally around 5-7 mm thick
- 1 cup of organic chickpea flour
- 3/4 cup of water
- 1 table spoon of crushed nori or organic dulse(seaweed) optional
- A bunch of fresh coriander or tarragon finely chopped
- 1 teaspoon of turmeric powder
- Salt and Black pepper to taste
- Preheat the oven at 200C. Line the tray with parchment paper. Spray or grease the parchment paper with some oil to prevent sticking.
- In a mixing bowl, add the chickpea flour, turmeric, salt and pepper. Add the water gradually and whisk until there's no lump at all.
- Add the Dulse or Nori and the herbs and mix again.
- Dip the aubergine one at a time and place on the tray. Repeat until all the aubergine is used.
- Bake in the oven for 20 minutes.
- Flip and Bake for another 15 minutes.
- Serve immediately with hot coriander chutney